From 82e29d6d13a484fb080cd767f2e95bb43f54a9a3 Mon Sep 17 00:00:00 2001 From: Andrej Kirchmaier Date: Thu, 11 Mar 2021 18:36:36 +0100 Subject: Add Sauerkraut --- src/sauerkraut.md | 22 ++++++++++++++++++++++ 1 file changed, 22 insertions(+) create mode 100644 src/sauerkraut.md diff --git a/src/sauerkraut.md b/src/sauerkraut.md new file mode 100644 index 000000000..2e707b1d5 --- /dev/null +++ b/src/sauerkraut.md @@ -0,0 +1,22 @@ +# Sauerkraut + +Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live. + +## Ingredients + +- 1 head of cabbage +- 2-4% sea salt by cabbage weight + +## Directions + +1. Prepare and clean as many glass jars as you think you'll need. +2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt. +3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it. +4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage. +5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. +6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure. +7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages. + +## Contribution + +- Andrej Kirchmaier, XMR: 53QjcCVACp4Fuc5cULMoa8GyS8jyuwLteSihhoAkuezfBMSpnwsQgZ2Mu1cha2fpG8AZqtAwdHmZB6hNqk3K4485HrKQFyS -- cgit v1.2.3